Individual Vegetable Lasagnas (Giada De Laurentiis) Recipe

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Individual Vegetable Lasagnas (Giada De Laurentiis)
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Ingredients
14
Count
Nutrition
428
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 375 degrees F.
  2. In a saute pan over medium heat, add extra-virgin olive oil. When almost smoking, add the onion and cook until soft, about 5 minutes. Add the carrot and cook for 3 minutes. Add the zucchini and squash cook for 5 minutes. Add asparagus and cook for 2 minutes. Remove from heat when all vegetables are completely cooked but still have a good crunch. Allow to cool.
  3. Using a 6-inch round cookie cutter, cut circles out of the lasagna sheets. You will need 18 circles. Coat the bottom of 6 (6-inch) gratin dishes with a teaspoon of tomato sauce in each. Place a circle of pasta on the bottom of each ramekin. Rinse the beans with water and season with salt and pepper. Divide the beans between each ramekin. Next, divide the spinach between the ramekins. Place a second layer of pasta on top and gently press down. Divide the sauteed vegetables among the ramekins and top with a tablespoon of tomato sauce in each. Place the third layer of pasta in each ramekin and coat with a tablespoon of tomato sauce. Sprinkle ramekins with the mozzarella and Parmesan cheeses, and top each with 1/2 tablespoon of butter. Line a baking sheet with aluminum foil and place gratin dishes on top. Bake in oven for 20 minutes or until brown and bubbling.
  4. Simple Tomato Sauce:
  5. 1/2 cup extra-virgin olive oil
  6. 1 small onion, chopped
  7. 2 cloves garlic, chopped
  8. 1 stalk celery, chopped
  9. 1 carrot, chopped
  10. Sea salt and freshly ground black pepper
  11. 2 (32-ounce) cans crushed tomatoes
  12. 2 dried bay leaves
  13. 4 tablespoons unsalted butter, optional
  14. In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  15. Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  16. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
  17. Yield: 6 cups
  18. Prep Time: 15 minutes
  19. Cook Time: 1 hour and 20 minutes
  20. Ease of Preparation: Easy
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 427.58 Kcal (1790 kJ)
Calories from fat 174.97 Kcal
% Daily Value*
Total Fat 19.44g 30%
Cholesterol 42.59mg 14%
Sodium 2076.53mg 87%
Potassium 618.07mg 13%
Total Carbs 35.33g 12%
Sugars 13.21g 53%
Dietary Fiber 6.19g 25%
Protein 28.98g 58%
Vitamin C 24.6mg 41%
Vitamin A 0.3mg 9%
Iron 2.6mg 14%
Calcium 770.8mg 77%
Amount Per 100 g
Calories 138.91 Kcal (582 kJ)
Calories from fat 56.84 Kcal
% Daily Value*
Total Fat 6.32g 30%
Cholesterol 13.84mg 14%
Sodium 674.6mg 87%
Potassium 200.79mg 13%
Total Carbs 11.48g 12%
Sugars 4.29g 53%
Dietary Fiber 2.01g 25%
Protein 9.42g 58%
Vitamin C 8mg 41%
Vitamin A 0.1mg 9%
Iron 0.8mg 14%
Calcium 250.4mg 77%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.4
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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